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Cedar Creek Inn Coconut Supreme Cake




  • 1 (18 ounce) box yellow cake mix
  • 4 eggs
  • 3/4 cup instant vanilla pudding mix
  • 1 1/3 cups water
  • 1/2 cup oil
  • 1 cup chopped walnuts
  • 2 cups shredded coconut, fresh or packaged, lightly toasted (divided use)


  • 8 ounces cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons milk
  • 3 1/2 cups powdered sugar
  • 1 1/2 cups shredded coconut, fresh or packaged, lightly toasted


  1. Cake: Combine cake mix, eggs, pudding mix, water and oil in a bowl. With wire whip attachment, mix at medium speed for 4 minutes.
  2. Fold in walnuts and 1 1/2 cups coconut by hand.
  3. Divide mixture evenly into three (9-inch) buttered and floured cake pans.
  4. Bake at 350 degrees F for 30 minutes.
  5. Cool completely.
  6. Frosting: Place cream cheese, vanilla extract and milk in bowl and combine in mixer, using paddle attachment.
  7. Gradually add powdered sugar while mixing. Continue to mix until smooth.
  8. Fold in 1 1/2 cups toasted coconut by hand.
  9. Spread frosting evenly onto tops only of 3 cake layers. Stack cakes and sprinkle top with remaining 1/2 cup toasted coconut.

Makes 1 (3-layer) cake, or 12 servings

Posted by bettyboop50 at Recipe Goldmine - May 8, 2001.

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